Don’t be afraid of the long ingredients list here – the flavours of the rice echo those of the chicken so there’s lots of doubling up of the same ingredients.
The rice in this dish is mild and creamy, so don’t be afraid to go bold with the chillies in the jerk chicken!
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
50 mins
Total Time:
1 hr 15 mins
Cal/Serv:
758
Ingredients
For The Jerk Chicken
8
portions of chicken thighs or drumsticks, or a mix
6
spring onions, chopped, plus extra sliced to garnish
2
scotch bonnet or habanero chillies, deseeded and finely chopped
2
garlic cloves, crushed
3Tbsp.
dark brown soft sugar
1Tbsp.
fresh thyme leaves
2tsp.
coarsley ground black pepper
2tsp.
ground allspice
1tsp.
ground cinnamon
1tsp.
ground nutmeg
2Tbsp.
vegetable oil
finely grated zest and juice 1 lime, plus wedges to serve
For The Rice and Beans
225g
long grain rice (not easy cook)
1Tbsp.
vegetable oil
4
spring onions, chopped, plus extra to serve
1tsp.
fresh thyme leaves, chopped
1/4tsp.
ground allspice
400g
light coconut milk
200ml
chicken stock
400g
tin red kidney beans, drained and rinsed
Directions
1 Slash three or four deep cuts into each chicken piece and put into a large bowl. Whizz remaining jerk ingredients in a small food processor or blender with 1tsp salt until fairly smooth. Rub into chicken. Cover; chill for at least 4hr (up to 24hr). 2 Preheat oven to 200°C (180°C fan) mark 6. Line a baking tray with foil and arrange chicken pieces on it, spooning over excess marinade. Cook for 40-45min, until chicken is cooked through. 3 When chicken has 15min left, prepare rice. Rinse thoroughly in a sieve under cold water; drain. Heat oil in a medium pan over low heat; fry spring onions for 2min. Add thyme and allspice and stir for 30sec, then add drained rice and stir to coat. Stir in coconut milk, stock and 1tsp salt; turn up heat and bring to the boil. Stir once, then reduce heat and simmer gently for 10min, until rice is cooked but still has a bit of bite. Stir in kidney beans; simmer for 4min. 4 Preheat grill to high. Grill cooked chicken for 2-3min to crisp skin. Serve with the rice and beans, scattered with extra spring onions and lime wedges.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
